| Barbecue is a mix of talents. There is the choice of | | | | lighter fluid. |
| meat (or in some cases vegetables), the creation and | | | | After all coals are ashed-over (generally 15-25 |
| choice of sauce, and of course the flame. Once the | | | | minutes), they are spread around the perimeter of |
| components are gathered together, then the real | | | | the grill, and the meat is placed in the center for |
| talent starts with the maintenance of the flame, | | | | indirect cooking. For additional flavor and attractive |
| smoke, turnings and sauce applications. | | | | appearance, thicker cuts of meat may optionally be |
| We are going to focus on the flame, and the types | | | | seared over direct heat (outer perimeter of grill) prior |
| of flame sources for our barbecue. There are | | | | to indirect cooking in the center. Water-soaked wood |
| basically three main sources in use today: Wood, | | | | chips (such as mesquite, hickory, or fruit trees) are |
| Charcoal, and Natural gas or propane. | | | | often added atop the coals for an extra smoky |
| Natural gas and propane | | | | flavor. The temperature of the grill is controlled by |
| Gas grills are easy to light. The heat is easy to | | | | the amount and distribution of coal within the grill and |
| control (via knob-controlled gas valves on the | | | | through careful venting. |
| burners), so the outcome is very predictable. They | | | | An alternative to charcoal briquettes is lump charcoal. |
| result in a very consistent and tasty result, although | | | | Lump charcoal is wood that has been turned into |
| some charcoal purists argue it lacks the flavors | | | | charcoal but unlike briquettes it has not been ground |
| available only from cooking with charcoal. Advocates | | | | and shaped. Lump charcoal is a pure form of charcoal |
| of gas grills claim that gas cooking lets you "taste the | | | | and is preferred by many purists who fear that |
| meat, not the heat" because it is claimed that | | | | artificial binders may be used to hold briquettes in |
| charcoal grills may deposit traces of coal tar on the | | | | their shape. |
| food. Many grills are equipped with thermometers, | | | | Wood |
| further simplifying the barbecuing experience. | | | | The choice and combination of woods burned result |
| However propane and natural gas produce a "wet" | | | | in different flavors imparted to the meat. Different |
| heat that can change the texture of foods cooked | | | | types of wood burn at different temperatures. The |
| over such fuels. | | | | heat also varies by the amount of wood and |
| Gas grills are significantly more expensive due to their | | | | controlling the rate of burn through careful venting. |
| added complexity, and higher heat. They are also | | | | The type of wood chosen is really what sets this |
| considered much cleaner as they do not result in | | | | method apart from the others. This is where the |
| ashes (which must be disposed of) and also in terms | | | | gourmet can really experiment. Let's go through |
| of air pollution. Proper maintenance may further help | | | | some of the woods available to get a feel for the |
| reduce pollution. | | | | differences we can expect. |
| Charcoal | | | | Golden Birch is very delicate & slightly sweet, |
| This generally begins with purchasing a bag of | | | | typically used with fish, pork, lamb, goat, poultry, and |
| processed charcoal briquettes. A charcoal chimney | | | | light-meat game birds. As a smoke source Golden |
| starter is a traditional (but generally underused) | | | | birch would be used to smoke Salmon. |
| method for getting a consistent heat from your | | | | Wild Apple is slightly sweet with a fruity smoke |
| coals. Alternatively, they can be lit in a pyramid | | | | flavor. Used mainly for beef, poultry, game birds, and |
| directly inside the charcoal grill after presoaking with | | | | pork (particularly hams). |